Bean Cabbage Soup Recipe

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Nutritional Facts

Directions

In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage.

Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese.Yield: 2 servings.

Originally published as Bean Cabbage Soup in Cooking for One or Two Cookbook
2003, p50

Sort By :

"I added leftover chicken so I switched to chicken broth. I also added broccoli, bay leaf & parsley. i did not add potatoes or rice. I used a whole stalk of celery chopped, more onion, 2 cloves of garlic, 2 cans of broth & a whole can of beans. For extra flavor I added Better Than Bouillon (chicken). I will definitely make it again. I'll give the original a 4 star but I changed it a lot."